Amidolysis of Oxirane: Effect of Protein Type, Oils, and...

International Journal of Polymer Science 2018 Vol. 2018

Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl 2 on the Rheological Properties of Cross-Linked Protein and Oxirane

Mohamed, A. A., Hussain, S., Alamri, M. S., Ibraheem, M. A., Qasem, Akram A. Abdo
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Volume:
2018
Year:
2018
Language:
english
Journal:
International Journal of Polymer Science
DOI:
10.1155/2018/9670565
File:
PDF, 2.19 MB
english, 2018
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